Vegetable Stock
Editor's Note: Use this stock to make Neven Maguire's Sweet Potato and Coconut Soup
COOK AHEAD
This will keep in the fridge for up to 3 days or freeze in 600ml (1 pint) cartons and defrost when you need it.
Recipe information
Yield
Makes about 1.2 litres (2 pints)
Ingredients
Preparation
Step 1
Place all the ingredients in a large pan and cover with 1.75 litres (3 pints) cold water. Cover with a lid and bring to a simmer, then remove the lid and cook for another 30 minutes, until the vegetables are tender.
Step 2
Either set aside to marinate for 2 days in a cool place, or if you're short of time, strain through a sieve. Taste – if you find the flavour isn't full enough, return to the pan and reduce until you are happy with it. Leave to cool completely and transfer to a plastic jug with a lid and store in the fridge until needed. Use as required.
